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Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Risotto is normally a primo (first course), served on its own before the main course, but risotto alla milanese is often served together with ossobuco alla milanese.
The key to successful risotto-making is to use a short or medium grain rice with a firm texture and high starch content. White sushi rice works nicely. Or experiment with starchy, rice-shaped grains, such as pearled barley or farro.rborio's high amylose content helps give risotto its characteristic creaminess. If you don't have Arborio, Carnaroli rice, a medium-grained rice that also has a high amylose content, is another classic â if lesser known â choice for risotto in parts of northern Italy.